Grateful Grits

Indulging in comfort food, one of my cherished favorites emerges: risotto. In its essence, risotto stands as a rice-based delight, conventionally cooked with stock – in this rendition, miso soup. Yet, it unveils a richer tale beyond these rudiments. While cooking standard rice involves a straightforward process of boiling water followed by the addition of rice, yielding the final product after evaporation, risotto calls for a more involved approach. While it might demand more effort, the outcome, in my estimation, is infinitely more rewarding.

Our journey commences with crafting the miso soup. In a medium saucepan, introduce six cups of water, subjecting it to medium heat. It’s here that a heaping tablespoon of Bonito soup stock enters the stage – granulated fish stock that elevates the foundation of flavor. Stir the mixture gently, allowing a gradual warm-up without necessitating a vigorous boil. In a separate soup bowl, measure out roughly a quarter cup of red miso paste – my personal preference, though the option of red, white, or a combination works harmoniously. Proceed by ladling one portion of the fish stock water into the bowl, mingling it with the miso paste until a seamless, smooth consistency is attained. With the blending accomplished, pour the amalgamation back into the fish stock water, maintaining a gentle simmer on low heat. At this juncture, your miso soup takes shape. Should you be aiming for a traditional miso soup experience, introduce tofu and seaweed, transforming it into a nourishing delight.

As we transition to the realm of risotto, it’s worth noting that while I favor employing a Dutch oven for this endeavor, the crux lies in the need for a spacious, deep pan. Heat the chosen vessel over medium heat, infusing it with the rich essence of olive oil. Embark on dicing about half of a large onion or a single small onion, initiating the sauteing process. Once the onions achieve a sumptuous tenderness, usher in the garlic. With these aromatic foundations established, introduce the rice, ensuring each grain is gently coated in the oil. This step requires merely a few minutes – the aim is a light coating, not an extensive sauté. At this point, pour a glug of white wine into the mixture. My inclination is to select a basic, economical blend for culinary purposes. It’s worth noting that cooking wine can be frozen, though I’d caution against attempting to imbibe frozen wine! Allow the wine to mingle with the rice until it’s wholly absorbed.

As the risotto symphony unfolds, ladle in the miso soup one scoop at a time. The dance entails adding a ladle, stirring until almost all traces evaporate, then repeating the ritual. This ballet continues until the entire pot of miso soup has been gracefully incorporated into the rice. Meanwhile, the shiitake mushrooms are sautéed, boasting their robust flavor profile. Remember to introduce the mushrooms at the final stage; an early addition could inadvertently result in them turning mushy.

This versatile recipe elegantly complements an array of my Asian-inspired creations. One particularly delightful pairing is with our Asian Bourbon Pork Tenderloin and Miso Green Beans. As a culmination of flavors, this risotto masterpiece stands as an emblem of culinary craftsmanship and a tribute to comfort on a plate.

I wanted to thank Kade Beasley, my dear friend and fabulous photographer, for taking these photos. Please check him out for your photo needs!

Miso Infused Risotto

Serving size: 4-6

Ingredients

For Miso Soup:

6 cups of water

1 Tbsp of bonito soup mix

¼ cup of red miso paste

For Risotto:

¼ cup of olive oil

1 small onion, diced

4 cloves of garlic, diced

1 ½ cups of arborio rice

½ cup of white wine (any blend)

8 ounces of sliced shitake mushrooms

Soy sauce

Directions

1. To make the miso, get a medium saucepan and begin to simmer your water with your bonito soup mix. Once it is warm, scoop your miso paste into a small bowl and ladle some of the soup into the bowl. Mix the miso until it is smooth. Spoon all the miso back into the saucepan and continue to simmer, but not boil.
2. Now for the risotto, get a dutch oven or a wide saucepan. Heat up the olive oil and sauté your onion. When it is done, add your garlic and cook for an additional minute.
3. Add your rice and coat in the oil mixture for about three minutes. Then add your wine and allow it to evaporate.
4. Ladle the miso soup one ladle at a time into the rice mixture. Allowing each ladle to soak into the rice mixture before adding the next ladle. Continue this process until all the miso soup is absorbed.
5. In the meantime, saute the mushrooms in a some olive oil just for a few minutes. Once the miso soup is completely absorbed add the mushrooms.
6. Serve the risotto and add a drizzle of soy sauce to each serving.